Grain-Free Butternut Squash Cauliflower Risotto

This easy Paleo risotto swaps the Arborio for low-carb cauliflower rice to create a dish that’s healthy, gluten-free, and vegan-friendly!

Start by roasting cubed butternut squash until tender and crispy on the edges. While the squash is roasting, sauté diced onions and minced garlic in a skillet until the onions are translucent and the garlic is fragrant. Add cauliflower rice, cover with water and season with bay leaves, dried garlic and parsley. Bring the heat down to a simmer and allow the cauliflower rice to slowly absorb the liquid for half an hour.

Grain-Free Butternut Squash Cauliflower Risotto

Grain-Free Butternut Squash Cauliflower Risotto

Seasoned cauliflower with roasted butternut squash and fresh herbs join together to make the ultimate vegan-friendly risotto.

Tools

Rimmed Baking Tray

Food Processor

Large Skillet

Ingredients

1 butternut squash, peeled and cubed

6 T coconut oil, melted and divided

1 head of cauliflower, chopped into florets

1 yellow onion, diced

3 garlic cloves, minced

3 cups water

4 bay leaves

1 T dried garlic and parsley mix

Salt to taste

Fresh chopped parsley, for garnish

Instructions

Preheat the oven to 375°F.

Toss the cubed butternut squash with 3 tablespoons of melted coconut oil and spread in a single layer on a baking tray.

Roast for 40 minutes, flipping over the squash halfway through. While the squash is cooking, make the cauliflower rice by placing the florets in a food processor and pulsing them into the size of rice.

While the squash is cooking, make the cauliflower rice by placing the florets in a food processor and pulsing them into the size of rice.

Melt the remaining coconut oil in a skillet over medium heat and sauté the onions and garlic until the onions are translucent.

Mix in the cauliflower rice and sauté for two minutes, then add the water, bay leaves, dried garlic and parsley. Reduce heat to low and simmer for 30 minutes.

Once the butternut squash is ready, mix it into the cauliflower risotto until the ingredients are evenly distributed.

Felicia Lim

Felicia Lim is the author of the food blog Dish by Dish, where personal stories intertwine with simple, healthy recipes. She was born in Singapore but later moved to Buenos Aires, Argentina, where she is currently based. When she isn’t writing, cooking, or shooting pictures of everything in sight, you can find her curled up on the couch, lost in the pages of a good book. To view more of her work, visit her blog Dish by Dish.